Why is this Medan Char Siu so expensive, yet there's always a line?
qponx
2026-03-06
Ever wonder why people queue for Medan's priciest char siu? This review dives into the legendary Chasio Asan, famous for its glistening char siu and unbelievably crispy roast pork (Sio Bak). While the flavor is incredible, the sky-high price comes with tiny portions and a risk of cold meat. Get the real scoop on whether it's worth the hype, plus survival tips on avoiding lines and even vacuum-packing the deliciousness to take home with you.
As soon as I landed in Medan, a friend dragged me to this legendary old roast meat shop, Chasio Asan. To be honest, seeing the queue at the door and hearing about the owner's supposedly arrogant attitude[1], my heart sank a little: Anjay, this isn't another one of those internet-famous spots that just rips off tourists, is it? A bowl of char siu rice for almost 70,000 rupiah is practically a "sky-high price" for Medan!
The Flavor is Truly Mantap!
Less than five minutes after sitting down, our food arrived—as efficient as a fast-food joint. The environment is the kind that's bright and clean, but don't expect a place where you can sit and Nongkrong[2]; everyone just digs in and finishes up quickly.
First, let's talk about the signature Chasio (char siu)[3]. It's roasted to a rosy, glistening sheen, with the perfect amount of honey glaze. It's sweet and fragrant, the meat is tender and not at all dry, and it has a very rich pork flavor. But what really blew me away was the Sio Bak (roast pork)[4]! The skin was unbelievably crispy! You could clearly hear a "crunch" as you bit into it, and the aroma of the fat just exploded in your mouth. The layers of fat and lean meat were juicy without being greasy. I'd come back again just for this Sio Bak!
Hold on, Here Come the Downsides
OK, enough with the praise, let's get real. While the flavor is good, there are some significant drawbacks.
First, the portion size is truly mini! Even as a girl, I felt a bit empty after finishing my plate; guys would probably need to order a double portion to feel full[5].
Second, I was pretty lucky this time, but I've heard many people complain that sometimes the meat served is ice-cold[6]. That would totally ruin the experience, so it's basically a lottery. Also, the sauce drizzled over the rice is really mediocre; the meat is doing all the heavy lifting.
Real Talk Survival Guide
Finally, some solid tips for my friends planning to check this place out:
- If you have a big appetite, just order the Double Portion: Don't hesitate, or you really won't be full.
- Avoid peak meal times: Queuing during lunch and dinner is the norm[7]. If you don't want to wait, go during off-peak hours.
- Lower your expectations for service: This is an old-school joint[8] with awesome flavor. Don't expect Haidilao-level service; the delicious food is what matters.
- The ultimate tourist hack: They can vacuum-pack[9] the meat! If you want to bring some back home as a souvenir for friends and family, just tell the owner you want it "vacuumed." It's super convenient
- Char Siu: Glistening red with a perfect honey glaze. Sweet, tender, and packed with rich pork flavor [1].
- The Siu Yok's skin is insanely crispy! It makes a loud 'CRUNCH' as the savory, fatty aroma explodes in your mouth [2].
- They also do vacuum-packing! Perfect for taking home as a souvenir. Just tell the boss you want it "vacuum" packed [3].
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